Yamamori Co., Ltd. (Headquarters: Kuwana City, Mie Prefecture, President: Keisuke Mitsubayashi) and Nakamura Ya Co., Ltd. (Headquarters: Shinjuku Ward, Tokyo, President: Hiroyuki Shimada) held their first joint media seminar on July 1, 2026 (Wed), titled "Make the 'Extreme Heat of Summer 2026' a Reason to Eat Curry. Spices and Herbs to Condition the Five Senses in Summer - Professionals Teach! 'Techniques' to Turn Retort Curry into a 'Blissful Dish'."

Background of the Event

The term "extreme heat day," referring to days when the maximum temperature reaches 40°C or higher, has been newly established, and with extreme heat expected again this year, the heat is inevitably a major societal concern.

To combat this intense heat, Shinjuku Nakamura Ya, which first introduced authentic Indian curry to Japan in 1927, and Yamamori, which brought "Thai curry" to Japan in 2000 and advocates for being a "bridge between Thailand and Japan," have joined forces.

The event featured a seminar titled "Spice and Herb Habits to Condition the Five Senses in Summer," followed by an introduction to both companies' retort curries. A chef demonstrated techniques for making curry delicious even in extreme heat, and participants shared Japan's summer eating habits of enjoying curry during the hot season with many attending media and experts.

Program:

1) [Special Lecture] "Spice and Herb Habits to Condition the Five Senses in Intense Heat": Miya Ohira

2) [Demonstration] Professionals Teach "Techniques" to Turn Retort Curry into a "Blissful Dish"

3) [Tasting Session] Spice x Herb Collaboration / Arranged Recipes

Special Lecture: "Spice and Herb Habits to Condition the Five Senses in Intense Heat"

Miya Ohira, a "Scent Translator" and "Spice Life Advisor," explained two contrasting approaches: the "heat and circulation" provided by dried spices in Indian curry, and the "wind and refreshing sensation" evoked by fresh herbs in Thai curry. She explored the appeal of "food culture enjoyed with the five senses" that awakens the body's senses and proposed the role of curry spices and herbs in comfortably spending the extreme heat and how to incorporate them into a new summer lifestyle.

Demonstration: Professionals Teach "Techniques" to Turn Retort Curry into a "Blissful Dish"

A collaborative menu featuring three types of curry each from Shinjuku Nakamura Ya and Yamamori was introduced in a demonstration by the two companies. They also showcased professional "techniques" to bring out the characteristics of each menu item and create a restaurant-quality taste.

At the venue, the process of creating a fragrant "tempering oil" was demonstrated by heating whole spices such as cardamom and cloves in oil to slowly infuse their aroma and flavor. The finished oil was added to the retort curry, allowing the media to experience the authentic taste that can be achieved with a little extra effort. After tasting, comments such as "I was surprised how much the taste changed with the tempering oil," "The arrangement of adding spice oil was authentic and impressive," and "I encountered a new concept called 'spice extraction'" were heard.

● Comments from Professionals in Charge of Arrangements:

[Pakamas Tansilipin, Head Chef, Siam Garden, Yamamori Co., Ltd.]

"'Gaeng' (soups), which reflect the local climate and environment and exist in dozens of varieties in Thailand, are a culture that developed alongside rice consumption. Their complex flavors, using abundant ingredients, herbs, and spices, are now a delicacy loved worldwide. Thai Green Curry, loved in Japan, is one of the most popular gaeng. Green curry is considered a dish for special occasions, a dish for healing, and a dish for hospitality.

The arrangements you tasted today are all recipes that are actually enjoyed locally. Please try them with ingredients that are easily available in Japan."

[Mikito Uryu, Meister, Nakamura Ya Co., Ltd.]

"The 'Indian Curry' series is a retort curry that allows you to experience authenticity, with fragrant original spices and an overwhelming sense of ingredients, created through restaurant cooking techniques cultivated since 1927 (Showa 2).

Today, we provided arrangements for the purpose of demonstrating professional techniques, but they are prepared to be flavorful enough to be enjoyed as they are. We hope this will be an opportunity for people to feel more familiar with spices."

Arranged Recipes - Professionals Teach! "Techniques" to Turn Retort Curry into a "Blissful Dish" ~

<Yamamori>

★ Thai Curry Green ★

Fresh Basil Topping

<Additional Ingredients>

・Basil (chopped) ... 4-5g

・Basil (for topping) ... as needed

・Paprika (pre-sautéed) as desired

<Instructions> Top the heated Thai Curry Green with basil and sautéed paprika.

★ Thai Curry Massaman ★

Refreshing Herb and Lemon Topping

<Additional Ingredients>

・Cilantro (chopped) ... 2-4g

・Spearmint (chopped) ... 2g

・Cut lemon ... 1 slice

<Instructions> Sprinkle chopped cilantro and spearmint over the heated Thai Curry Massaman. Squeeze lemon as desired.

★ Thai Curry Gaeng Pa ★

Chunky Boiled Vegetable Topping

<Additional Ingredients> Assorted vegetables such as pumpkin, eringi mushrooms, okra, green beans, paprika, etc.

(cubed) ... approx. 30-40g each

*Boil vegetables after cutting into bite-sized pieces.

<Instructions> Top the heated Thai Curry Gaeng Pa with boiled vegetables, mix well, and enjoy.

<Shinjuku Nakamura Ya>

★ Indian Curry Beef Spicy ★

Add Tempering Oil

<Additional Ingredients>

・Cinnamon, Cardamom, Cloves (all whole)

<Instructions> Add oil to a frying pan with the spices, enough to cover them, and heat over low heat.

When the aroma develops, remove from heat, strain out the spices. Mix an appropriate amount into the heated Beef Spicy.

★ Indian Curry Spicy Chicken ★

Add Simmered Masala

<Additional Ingredients>

・Cardamom, Black Pepper, Cloves, Cumin, Cinnamon, Coriander, Bay Leaf, Water, Salad Oil

<Instructions> Add an appropriate amount of simmered masala to the heated Spicy Chicken. Mix well.

★ Indian Curry Vegetable ★

Add Spice Powder and Deep-Fried Summer Vegetables

<Additional Ingredients>

・Cardamom, Black Pepper, Cloves, Cumin, Cinnamon, Coriander

Summer vegetables: Cherry tomatoes, zucchini, eggplant

<Instructions> Dry-roast the spices, then grind them into a powder using a mill.

Deep-fry the summer vegetables, coat them with the spice powder, and top the heated Vegetable curry.

Shinjuku Nakamura Ya's Retort Foods

In 1927 (Showa 2), Nakamura Ya opened its coffee shop (restaurant) and launched "Pure Indian Style Curry," the first authentic Indian curry in Japan. To allow customers to enjoy the restaurant's taste at home, retort curry was developed and released in 1995 (Heisei 7), and the "Indian Curry Series" entered the home retort market in 2001 (Heisei 13). Chefs with restaurant experience are involved from development to mass production on the factory line and final quality establishment, developing retort foods with a focus on taste, utilizing cooking techniques and spice usage.

<Shinjuku Nakamura Ya Indian Curry Series>

<Yamamori>

Founded in Mie Prefecture in 1889, Yamamori has been a long-established general food manufacturer for 137 years. Since its origins in soy sauce brewing, it has continued to "challenge innovation," constantly responding to changing market needs through various industry-first technologies and marketing innovations.

As a company that creates customer smiles by developing products with the concept of "Entertainment & Health" based on the foundation of "deliciousness" supported by an extensive recipe base and experience.

<Shinjuku Nakamura Ya>

Founded in 1901 as a bakery. Currently, the company manufactures and sells various Japanese and Western confections, bread, and other food products, as well as operating restaurants.

Chinese steamed buns, mooncakes, and pure Indian-style curry will celebrate their 100th anniversary next year.

Under its management philosophy of "Pursuing true value and sharing the joy of it," Nakamura Ya will continue to provide food that blends into people's lives and brings joy through creativity and challenge.

< Company Overview >

Company Name: Nakamura Ya Co., Ltd.

Representative: Hiroyuki Shimada, Representative Director and President

Head Office Location: Shinjuku 3-chome, Shinjuku Ward, Tokyo

Founded: 1901

Established: 1923

Capital: 7.469 billion yen

Number of Employees: 780

Business Activities: Manufacturing and sales of various Japanese and Western confections, bread, and other food products, as well as operation of restaurants.

Official Website: https://www.nakamuraya.co.jp/

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  • Source: PR TIMES
  • Category: Eventレポート